MIMedGrower
- Posts
- 17,190
- Reactions
- 53,530
- Joined
- Feb 17, 2017
- Points
- 438
Discussion below · 2,905 replies
Page 60 of 146
·
Replies 1,181–1,200 of 2,906
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
And lets not forget about all the other great shit you can do with your vintage yeast !
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Sourdough starter sour diesel pizza anyone !
Kanzeon
- Posts
- 1,899
- Reactions
- 6,604
- Joined
- Jun 12, 2019
- Points
- 263
View attachment 966954
Sourdough starter sour diesel pizza anyone !
Dude yesss! That's a nice looking char too on the crust, what's your oven?
Kanzeon
- Posts
- 1,899
- Reactions
- 6,604
- Joined
- Jun 12, 2019
- Points
- 263
Haa , thanks kanzeon , this ones out of my reg kitchen oven , but i got an outdoor wood burning oven , cant acess that one now and the wife wanted a midnight munchie so i threw this in my kitchen oven , been working on the perfect pizza for a long time , hang in there ill post one of my wood burning pizzas , so much better .....
If you need some pizza making tips , i' ll post it elswhere...
I may or may not have run a Neapolitan pizzeria once upon a time. :-) It's essentially my favorite go-to comfort food. I could literally eat a Margherita every day.
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Hey kanzeon , i' ll pm you pizza pics , i dont want to hijack dirtbags thread with pizza talk !I may or may not have run a Neapolitan pizzeria once upon a time. :-) It's essentially my favorite go-to comfort food. I could literally eat a Margherita every day.
But .... do you know how to make a neopolitan dough ? Or were you just management ? Im obsessed with ferment techniques , times , ingredients , etc ....
I have a valoriani 140 oven ...
Kanzeon
- Posts
- 1,899
- Reactions
- 6,604
- Joined
- Jun 12, 2019
- Points
- 263
Hey kanzeon , i' ll pm you pizza pics , i dont want to hijack dirtbags thread with pizza talk !
But .... do you know how to make a neopolitan dough ? Or were you just management ? Im obsessed with ferment techniques , times , ingredients , etc ....
Yes, even one with starter! But it depends on a lot of things.
The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough. The tomatoes need to be canned San Marzanos that are milled into sauce with salt added. The mozz should be either fresh mozz or mozzarella di bufala, nothing else. It should be soft, pliable, and creamy, not plastic, rubbery, or stretchy. Always finish with olive oil and salt and let them rest at least 45 seconds before cutting.
The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
Last edited:
Dirtbag
Supporter
- Posts
- 9,158
- Reactions
- 40,652
- Joined
- Feb 12, 2019
- Points
- 313
Oh feel free to keep the pizza talk goin gents, I'm from Pictou county NS, home of the worlds best pizza. It's in my blood, and my only exception to veganism lol.
jaguarlax
Supporter
- Posts
- 888
- Reactions
- 1,964
- Joined
- Mar 1, 2020
- Points
- 143
Yes, even one with starter! But it depends on a lot of things.
The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough.
The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
oh man flashbacks of my days as a pizza delivery boy, rolling dough and folding boxes... blunt rides with friends on long deliveries... those were the days
jaguarlax
Supporter
- Posts
- 888
- Reactions
- 1,964
- Joined
- Mar 1, 2020
- Points
- 143
hey! come visit jersey and then we can talk about the worlds best pizzaOh feel free to keep the pizza talk goin gents, I'm from Pictou county NS, home of the worlds best pizza. It's in my blood, and my only exception to veganism lol.
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
jaguarlax
Supporter
- Posts
- 888
- Reactions
- 1,964
- Joined
- Mar 1, 2020
- Points
- 143
looks pretty damn good from hereLast night .... not my best , but best i can pull out of home oven !
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
THANKS J , yea i been to some great NJ pizzerias , delorenzo tomato pie one of themlooks pretty damn good from here
But i got new york on my mind
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Oh fuck , i knew that was coming ....... sorryfine... I take it back..your pizza looks like shit
Sorry ! I humbly accept your invite...
I deleted my comment
jaguarlax
Supporter
- Posts
- 888
- Reactions
- 1,964
- Joined
- Mar 1, 2020
- Points
- 143
well shit, I guess Ill have to delete mine too..Oh fuck , i knew that was coming ....... sorry
LOL... ever since barstool pizza reviews became a thing Ive been wanting to explore some NY pizza.
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Hey jag , you know it always turns into a my town is best , seriously , nj does have some or in fact the worlds best pizza ! I was just kidding , you know that ?
jaguarlax
Supporter
- Posts
- 888
- Reactions
- 1,964
- Joined
- Mar 1, 2020
- Points
- 143
of course. im not that attached LMAO besides, a healthy rivalry is a good thing :)Hey jag , you know it always turns into a my town is best , seriously , nj does have some or in fact the worlds best pizza ! I was just kidding , you know that ?
Kanzeon
- Posts
- 1,899
- Reactions
- 6,604
- Joined
- Jun 12, 2019
- Points
- 263
Keste and John's of Bleecker are also awesome. DeLorenzo's in Jersey is great, too.
I also love me some Chicago and Detroit style deep dishes. Especially Gino's East.
What's NS style pizza like? What makes it different? Can it be replicated here?
I also love me some Chicago and Detroit style deep dishes. Especially Gino's East.
What's NS style pizza like? What makes it different? Can it be replicated here?
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Yea , you know your shit , thats obvious , just curious about different ferment times and whether or not bulk or ball , table temps , im familiar with the traditional caputo mixes , but i lik to cut mine with all trumps or all all purpose by like 30 % i've made loads of true neopolitan , usually table bulk for4 to 6 hour then ball 2 days , but true neo not my favorite , i like neo , neoplitan , takes a little bit of the soft caputo crust out nd puts a pinch more crisp fold ino it , about 3 min cook , or 2 at 900 degYes, even one with starter! But it depends on a lot of things.
The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough.
The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
dire wolf
- Posts
- 4,921
- Reactions
- 10,542
- Joined
- Jun 24, 2019
- Points
- 263
Whew , good i always put my foot in my mouth , last thing i want to do with you guys ( offend anyone ), especially you after i saw that 1911 collection and your talking new jerseyof course. im not that attached LMAO besides, a healthy rivalry is a good thing :)
Page 60 of 146
·
Replies 1,181–1,200 of 2,906